Rhubarb and Strawberry Crumble

8 rhubarb sticks chopped

2 cups sliced strawberries

1 1/4 cups sugar

Finely grated zest from one large orange, plus the juice

6 tablespoons unsalted butter at room temperature

1/4 cup brown sugar

1 cup plain flour

Pinch of salt

1. Preheat oven to 190°C.

2. Mix the rhubarb, strawberries, sugar, orange zest, orange juice and leave to marinade 1 hour or overnight stirring 3 or 4 times.

3. Place in a large baking dish and bake until the juices are bubbling, 30-35 minutes.

4. Allow to cool 60 minutes.

5. Make the crumble topping as follows: Cream butter and  sugar  in a bowl, then rub through flour and salt until it feels like coarse bread crumbs.

6. Add to the crumble and brown in a hot oven for 15-20 minutes before serving.

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Ingredients

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Method

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